Description
This creamy Tuscan chicken pasta is a rich and comforting dish featuring tender chicken breasts, sun-dried tomatoes, fresh spinach, and a luscious Parmesan cream sauce tossed with perfectly cooked penne or fettuccine pasta. Ready in just 40 minutes, it’s a delicious weeknight meal packed with Italian flavors and creamy goodness.
Ingredients
Scale
Pasta
- 12 ounces penne or fettuccine pasta
- 1 tablespoon salt (for pasta water)
Chicken
- 2 large boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3/4 cup sun-dried tomatoes in oil, drained and sliced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 ounces grated Parmesan cheese
- 3 cups fresh baby spinach
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Garnish
- Chopped fresh basil or parsley
- Extra grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne or fettuccine pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining, then set the pasta aside.
- Prepare Chicken: Season both sides of the chicken breasts with salt, black pepper, and dried Italian herbs. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate, let it rest for 5 minutes, then slice thinly.
- Make Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the sliced sun-dried tomatoes and cook for an additional minute to release their flavor.
- Deglaze and Simmer Sauce: Pour in the chicken broth while scraping the bottom of the pan to loosen any browned bits. Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and optional red pepper flakes. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly.
- Add Spinach: Add the fresh baby spinach to the skillet and stir until the spinach is wilted and incorporated into the sauce.
- Combine Ingredients: Return the cooked pasta and sliced chicken to the skillet. Toss everything together to coat evenly in the creamy sauce. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with chopped fresh basil or parsley and extra grated Parmesan cheese.
Notes
- Use chicken thighs instead of breasts for a juicier alternative.
- Sun-dried tomatoes in oil add richness; you can substitute with dried sun-dried tomatoes rehydrated if needed, but adjust oil accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a creamy dairy-free alternative.
- Reserve pasta water is key to adjust sauce consistency without thinning the flavor.
- Red pepper flakes are optional; omit or adjust to control spice level.
